Ivan Squillace Email & Phone Number

Covent Garden

Hoxton Square

Overseeing entire operation of all F&B departments. Both food and beverage GP’s improved by 3% by introducing new food and beverage suppliers.Directing and coordinating activities of all businesses concerned with the production, pricing and sales. Managing staff, preparing work schedules and assigning specific duties.Determine staffing requirements for each site and liaise with HR manager to arrange interviews, hiring and training of new employees.Responsible for the… Show more Overseeing entire operation of all F&B departments. Both food and beverage GP’s improved by 3% by introducing new food and beverage suppliers.Directing and coordinating activities of all businesses concerned with the production, pricing and sales. Managing staff, preparing work schedules and assigning specific duties.Determine staffing requirements for each site and liaise with HR manager to arrange interviews, hiring and training of new employees.Responsible for the maintenance and health and safety of all operations. Introduced a preventive maintenance company.Evaluate the weekly and monthly P&L statements and provide analysis of performance result.Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction.Achieved an average of 85% mystery diner scores across the three sites through the introduction of steps of service and weekly trainings. Show less

London, United Kingdom

Reporting solely to the hospitality chief executive of the company.Accountable for all areas of general and operation management, service level and customer care.Budgetary & financial control including payroll, reviewing periodic figures and P&L accountable.Responsible for the purchase of food and beverages.Liaising with the sales and marketing manager to set up and monitor promotions and other marketing initiatives.Day to day running of the restaurant, maintenance and stock… Show more Reporting solely to the hospitality chief executive of the company.Accountable for all areas of general and operation management, service level and customer care.Budgetary & financial control including payroll, reviewing periodic figures and P&L accountable.Responsible for the purchase of food and beverages.Liaising with the sales and marketing manager to set up and monitor promotions and other marketing initiatives.Day to day running of the restaurant, maintenance and stock control. Show less

Responsible for the opening of the 100-Seat restaurant and a 20 seat-bar.Responsible for all aspects of general & operational management & customer service.Tronc masterWeb site controller, marketing and stock controller.Maximised the performance of the team by leading by example & through regular training sessions.Co-ordinated & monitored standards, sales levels, budgets & initiated any remedial action required. All alterations were within targets.Creation &… Show more Responsible for the opening of the 100-Seat restaurant and a 20 seat-bar.Responsible for all aspects of general & operational management & customer service.Tronc masterWeb site controller, marketing and stock controller.Maximised the performance of the team by leading by example & through regular training sessions.Co-ordinated & monitored standards, sales levels, budgets & initiated any remedial action required. All alterations were within targets.Creation & implementation of operational standards, financial control, reviewing figures. Show less

Best New Restaurant 2009 in Australia.4 months assisting management at Rockpool

Accountable for all areas of general and operation management, service level and customer care.Identified new business opportunities and determined the strategy. Creation & implementation of operational standards, financial controls, reviewing figures and identifying variances.Initiated promotion to build regular customer base.Successfully organised the restaurants to meet functions & seating requirements.Assisting the MD in the development of Sartoria, the re-launch… Show more Accountable for all areas of general and operation management, service level and customer care.Identified new business opportunities and determined the strategy. Creation & implementation of operational standards, financial controls, reviewing figures and identifying variances.Initiated promotion to build regular customer base.Successfully organised the restaurants to meet functions & seating requirements.Assisting the MD in the development of Sartoria, the re-launch of Kensington Place and the opening of Launceston Place restaurant, alongside Chef Tristan Welch Show less

the Dorchester hotel- Fine Dining Chinese Restaurant, Mayfair (London UK)Responsible for all aspects of the grand opening alongside the GM and owner Sir David Tang.Successfully organised the restaurant to meet functions & seating requirements.Supervision of the reception team.Organizing rotas for various departments in order to have a well balanced number of staff on each shift without affecting payroll.Basic payroll and P&L.Liaising with hotel engineers for the… Show more the Dorchester hotel- Fine Dining Chinese Restaurant, Mayfair (London UK)Responsible for all aspects of the grand opening alongside the GM and owner Sir David Tang.Successfully organised the restaurant to meet functions & seating requirements.Supervision of the reception team.Organizing rotas for various departments in order to have a well balanced number of staff on each shift without affecting payroll.Basic payroll and P&L.Liaising with hotel engineers for the general maintenance of the restaurant.Stock control: checking arrivals, usage and breakages of china, glass and linen.Developed new structure for wine list, improving display & customer information.All of the above achieved through the analysis of the market and competitors. Turnover of circa 200k per week, 65 members of staff. Show less

Weekly forecast and budgetRecruiting and training of all team members of FOHOrdering and stock take controllerWeekly payroll and banking

Responsible for implementing of wine list to support 90-seat restaurant & bar capacity for 50.Created client database for corporate promotions, with speciality events, inviting clients for themed/speciality menu events.Motivated & trained teams to provide outstanding service.

VONG, Berkeley Hotel, Knightsbridge, London Chef patron Jean-George Vongeritchen and GM Bertrand Pierson served the most beautiful fusion of French and Thai cuisine.Early Career Includes; Various short term positions in hospitality industry; Room Service